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–+ servings

Hawaiian Pineapple Cake Muffins

Tropical flavors shine in these moist and fluffy pineapple muffins. With crushed pineapple, coconut, and optional macadamia nuts, they bring a taste of the islands to your morning routine or afternoon snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Baked Goods, Breakfast, Dessert, Snack
Cuisine American, Hawaiian
Servings 12 muffins
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup crushed pineapple with juice
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut optional
  • 1/2 cup chopped macadamia nuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, beat the eggs lightly, then add the crushed pineapple (with juice), vegetable oil, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. If using, fold in the shredded coconut and chopped macadamia nuts.
  • Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins store well in an airtight container for up to 3 days and freeze beautifully for longer storage.

Nutrition

Calories: 300kcal
Keyword Coconut, Easy Baking, macadamia nuts, pineapple muffins, tropical muffins
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